So when cooking some spaghetti critical night i tried logging it, however I could only get info for the serving being "2 oz dry=1 cup cooked". Measured the end 1 cup; it sweet 4 oz cooked. Is a general ascendancy of thumb that pasta doubles in weight once cooked because it absorbs water? would love come eat pasta and also not go over my calorie goals!


I don't think it's ever going to be a great idea to sweet it cooked, due to the fact that it's impossible to know exactly how much water to be absorbed.

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Exactly. If you're make multiple servings at home, you could weigh it before, and also weigh it after and also divide to figure out the load of a serving, however there's no a really reliable number for cooked pasta by weight.

Seconding the various other posters around weighing it dry. Pasta is therefore calorific that an error in estimation might make or break her day!

If ns am going to divvy the up right into lunches for the week, I commonly weight it as soon as dry, then when after.For example, critical week was yes, really hot and also I was working outside, therefore I wanted Zaru Soba. So ns measured the end 90g that buckwheat noodles (220 calories) which came to around 240g cooked. I finished up dividing it right into two lunches (120g of cooking noodles because that 110 calorie each) v cucumbers and tofu.

For clarification: The calorie content on the earlier of a noodle package is (almost) always for dry noodles, right? That's the dominion I've to be living by, yet figured this is a good place to dual check.

For clarification: The calorie contents on the back of a noodle parcel is (almost) always for dried noodles, right?

Yup! ns go through this :)

I think the weight would vary based on the cook time and kind of pasta, i don't yes, really think there's a "general preeminence of thumb."

I always measure as soon as dry and then, if I'm cooking multiple servings, re-weigh it when it's cooked and also divide by the lot of servings i made to know the weight of a cook serving.

Always weigh things as they space in the package. For this reason pasta would certainly be weighed dry, and also bread would be weighed before toasting, etc.

I just chef the whole package and figure out the full calories native the box, then divide it by the last cooked weight. That provides you a cal per g or oz. Climate you have the right to weigh every little thing amount girlfriend want and also multiply the by that #. We execute this through all our food and also have a whiteboard in the kitchen through the worths for leftovers in the fridge.

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